Citrus-Simmered Parsnips

Jan 4, 2011

As cold days grow bitter, the starches in these ivory roots turn into sugar, resulting in a sweet, complex, nutty flavor. To highlight the satisfying richness, farm-to-table chefs puree, sauté, mash, and roast them. In his new cookbook, Seasonal Recipes From the Garden, lifestyle celebrity P. Allen Smith roasts Parmesan-coated spears and pairs them with a chile jam for dipping.

Heat to boiling on high. Reduce heat to medium. Cover; cook 18 to 20 minutes or until tender and glazed, stirring.

Stir in 1/4 teaspoon each salt and pepper. Top with 1 teaspoon chopped fresh tarragon leaves. Serve with roasted or seared pork.

Tips & Techniques

Tip: If the core is woody and tough, use a sharp knife to remove it. Choose slender roots — they're more tender!

Tina Rupp

As cold days grow bitter, the starches in these ivory roots turn into sugar, resulting in a sweet, complex, nutty flavor. To highlight the satisfying richness, farm-to-table chefs puree, sauté, mash, and roast them. In his new cookbook, Seasonal Recipes From the Garden, lifestyle celebrity P. Allen Smith roasts Parmesan-coated spears and pairs them with a chile jam for dipping.

Tips & Techniques

Tip: If the core is woody and tough, use a sharp knife to remove it. Choose slender roots — they're more tender!

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